2 cups shredded zucchini (I usually put in a little bit more just because)

1/2 cup chopped walnuts (I usually chop up extra and sprinkle on the top of the brownies)

Icing Ingredients:

6 tablespoons unsweetened cocoa powder

1/4 cup margarine or butter

2 cups confectioners' sugar

1/4 cup milk (I have tried making this with soy milk and it came out a bit funky - so I recommending using "real" milk)

1/2 teaspoon vanilla extract

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Preparation

Preheat oven to 350 degrees F.
Grease and flour a 9x13 inch baking pan.
Mix together the oil (or applesauce or apple butter), sugar, and vanilla until well blended.
Combine the flour, cocoa, baking soda and salt; gradually mix into the sugar mixture. (If you use apple butter or apple sauce the dough is a bit crumbly at this point but it will hold together once you had the zucchini).
Fold in the zucchini and walnuts.
Spread evenly into the prepared pan - it should be sort of thick and you may need to spread it out with a spatula.
Bake for 25 to 30 minutes or until brownies are done.
While the brownies are baking: melt together the 6 tablespoons of cocoa and margarine or butter; let cool. Blend together the confectioners' sugar, milk and vanilla. Stir the cooled cocoa mixture into the milk mixture. Spread over cooled brownies before cutting them.